Teknologi buah dan Sayuran

Dosen :
Prof. Dr. Umar Santoso
Rini Yanti, S.TP, MP :

Materi :
1. Pendinginan
2. Food additive
3. Vacuum frying
References :
Hui, Y.H. 2006. Handbook of Fruits andFruit
Processing. 1 st ed. Blackwell publishing
Somogyi, .L.P. 1996. Processing Fruits : Science an
Technology. Technomic Publishing
Chilling & Freezing of
fruits and vegetables
Chilling/cooling : -2 to 10 C
Freezing : -18 C

Beneficial effects :
microorganisms
chemical reactions
cellular metabolic reactions are delayed (Delgado and
Sun, 2000)
The freezing process reduces the fruit temperature to a storage level
(18C) and maintaining this temperature allows the preservation of the
frozen product for 1 year or more

Fruits are frozen in different

shapes and styles: whole, halves, slices, cubes,
in sugar syrup, depending on
with dry sugar, the industrial
end-use.
with no sugar added,
or as juices, purees,
or concentrates,
Freezing
The fact :
Water in fruit and fruit products : 8590% of their total
composition.
Good medium for microorganism

THEORY:freezing temperature
1. Lower temperature. Will reduce spoilage.
2. Water is unavailable for microorganisms and
chemical reactions crystallization of
water
S = supercooling
B = freezing point
BC = coresspont to
freezing
CD = correspond
to cooling
 Ice formation takes place after the product reaches a
temperature below its freezing point (5 C to9 C) for only a
few seconds.

Freezing point is defined as the temperature at which the first

ice crystal appears and the liquid at that temperature is in
equilibrium with the solid

However, when food systems are frozen, the process becomes

more complex due to the existence of both free and bound
water.
 Figure 3. Practical definition of the freezing process for
foods (Mallett, 1993)
 Freezing time defined as time required to lower product
temperature from its initial temperature to a given temperature at
its thermal center

Freezing time depends on several factors,

including the initial and final temperatures of the product
the quantity of heat removed,
dimensions(especially thickness) and shape of product,
heat transfer process
temperature
Freezing fresh vegetables
Select the highest quality, young, tender vegetables, at the
ideal stage of maturity for freezing.
Wash all vegetables thoroughly before beginning preparation and
freeze as soon as possible after preparation
Blanching ; inactive the enzymes which during storage, can
alter their colour, texture and flavour.
Chilling
Once blanching is complete, remove from boiling water and
immediately plunge food into ice-cold water to stop the cooking
process. Drain vegetables to remove water (a salad spinner is ideal
for this).
Freezing
Thawing
.
Preparing, Pretreatments, and
Packaging
Preparing
Washing
rinsing
sorting
peeling,
and cutting
Pretreatments
Enzymes, namely polyphenoloxidase (PPO), peroxidase
(POD), lipoxygenase (LOX), catalase (CAT), and
pectinmethylesterase (PME) are involved in the fast
deterioration of fruit during postharvest handling and
processing

Enzymes not inactivated before freezing can produce off-

flavors, off-odors, color changes, development of brown color,
and loss of vitamin C and softness during frozen storage and
thawing.
 Water blanching is the most common method for inactivating
vegetable enzymes (Fellows, 2000).

Blanching is rarely used for fruits because they are usually

consumed raw and heat treatment causes important textural
changes

Blanching. Heat treatment to inactivate vegetable enzymes can be

applied by immersion in hot water, by steam blanching or by
microwave blanching. Hot water blanching is usually done between
75C and 95C for 110 min, depending on the size of the vegetable
pieces.
Addition of Chemical Compounds.
Substitutes for thermal blanching have been tested with
different enzymatic inhibitors
They are mainly anti browning additives such as
sulfiting agents (sulfur dioxide or inorganic sulfites salts)
and ascorbic acid, which are applied by dipping or
soaking the fruit in different solutions before freezing
(Skrede, 1996)
Effect of Freezing, Frozen Storage,and Thawing on Fruit
Tissues:
Physical, Chemical, and Biochemical Changes
Plant Cell Structure
 Physical Changes and Quality
Volume Expansion. The first factor that produces mechanical damage to the
cell is the volume expansion due to the formation of ice that affects the
integrity of cell membrane.

Recrystallization.
First, the speed of freezing affects frozenthawing fruit quality. Slow speed
freezing produces large and sharp ice crystals that can produce mechanical
damage to the fragile plants cell membranes, causing the cell organelles to
collapse and lose their contents (sugars, vitamins, pigments, volatile
compounds, phenol, enzymes, etc.) and a breakdown of the pectin fraction
in the cell wall which affects fruit tissue texture
Sublimation: Freezer Burn.
The sublimation of the ice may occur during frozen
storage if the packaging product is unsuitable. Moisture
loss by evaporation from the surface of the product
leads to freezer burn, which is recognized as a light-
colored zone on the surface of the product. Dehydration
of the product can be avoided by improving the type of
package, increasing humidity, and decreasing the
storage temperature.
Chemical and Biochemical Changes and Quality
The chemical and biochemical reactions related to sensorial
and nutritional quality changes of fruits are delayed but not
completely stopped at subzero temperature.

Quality changes, such as loss of the original fruit color or

browning, developing off-odour and off taste, texture
changes, and oxidation of ascorbic acid, are the main
changes caused by chemical and biochemical mechanisms
that affect fruit quality.
Color Changes.
The most important color changes in fruits are related
to chemical, biochemical, and physicochemical
mechanisms:
(a)breakdown of cellular chloroplasts and chromoplasts,
(b)changes in natural pigments (chlorophylls,
carotenoids, and anthocyanins), and
(c) development of enzymatic browning
Textural Changes.
Texture of frozen fruits is dependent on chemical and biochemical
modifications of the cell wall and middle lamella components
(pectins, hemicelluloses, and celluloses).

Nutritional and Antioxidant Status Changes.

(i)Vitamin C.
The main cause of loss of vitamin C is the action of the enzyme
ascorbate oxidase. If pretreatments or freezing processes do not
destroy this enzyme, it is continuously active during the frozen
storage.
 (ii) Provitamin A and Antioxidant Carotenoids.
Some carotenoids, like-carotene,-carotene, and cryptoxanthin, are
recognized as precursors of vitamin A. These provitamin A
carotenoids, in addition to lycopene and lutein, constitute the group
of antioxidant carotenoids. The prevailing opinion is that freezing
and frozen storage do not prevent degradation of carotenoids.

(iii) Phenolic Compounds.

The freezing process does not modify either total phenolic content
or ellagic acid concentration in raspberry fruit.
 (iv)Antioxidant Capacity.
Radical scavenging capacity, a measure of the antioxidant
capacity of fruit extracts, was not affected by freezing and long-
term frozen storage (De Ancos, 2000).

(v)Dietary Fiber.
Dietary fiber content : frozen fruit pulp has <<<< fresh fruit pulp.
Freezing and frozen storage induced significant dietary fiber losses
ranging from 18% for mango to 50% for other fruits like guava
(Salgado et al., 1999).
Stability of Frozen Fruit
 Thawing
The quality of the original fruit, preserved by freezing, is
retained by quick thawing at low temperature in
controlled conditions. During incorrect thawing, chemical
and physical damage and microorganism contamination
can also occur
FREEZING METHODS
1. Freezing by contact with cooled solid or plate freezing: The product is placed
between metal plates and then adjusted by pressure. This method is used for
block or regular form products.
2. Freezing by contact with cooled liquid or immersion freezing: The fluids usually
used are sodium chloride solutions, glycol and glycerol solutions, and alcohol
solutions.
3. Freezing with a cooled gas in cabinet or air-blast freezing: Air-blast freezing
allows quick freezing by flowing cold air (40C) at relatively highspeed between
2.5 and 5 m/s.
4. Cryogenic freezing: Food is frozen by direct contact with liquefied gases,
nitrogen and carbon dioxide. Nitrogen boils at195.8 C and the surrounding food
temperature reaches temperatures below 60 C